Cook the onions and capsicum in a little olive oil until soft on medium heat, add mexican seasoning mix, tinned tomatoes and kidney beans, add a can of water and then simmer for 20 minutes until everything is soft. Make a well in the beans and break an egg into the bean mix – this recipe fed my family of 5 with an egg each, keep making wells and adding eggs until you have enough eggs in there to serve. Cook with lid on pan until eggs set – add cheese (and if you like put under a hot grill for a few minutes to crisp up the cheese) and serve with rice, sour cream and chopped fresh coriander.